Prepare your brownie base according to the instructions on that blog post, reserve until your cheesecake is cooled *typically takes 1 day for the cheesecake to be ready, so you can wrap and store the brownie base until then.

Grease & parchment line a 7" cake pan and preheat the oven to 350°F

Prepare the cheesecake batter by combining all the ingredients except the cherries into your food processor and whiz until smooth.

Add the cherries and pulse to get them chopped inside the batter, you don't want to puree them to oblivion! *Alternatively you can just rough chop them by hand and add them to the batter!

Pour the batter into the prepared pan and bake at 350°F for 1 hour.

After 1 hour turn the oven off and let the cheesecake stay inside to cool slowly for another hour.

Remove cheesecake from oven and let cool to cold on the counter then refrigerate at least 4 hours or overnight before unmolding.

Unmolding vegan cheesecakes seem to be so easy even if you are using a cake pan!

Just submerge the pan into some hot water, run a spatula around the inside edge to loosen and then it will slip right out!

Invert it onto a serving platter, adhere the brownie base with a light schmear of ganache for "glue" and then proceed to garnish as shown in the video tutorial or decorate as you like!